OMICs-based Characterization of Probiotic or Psychobiotic Lactic Acid Bacteria (LAB) from Philippine Fermented Foods:...

Fermented foods are rich sources of diverse lactic acid bacteria (LAB) with promising functional potential. OMICs approaches enable comprehensive characterization. In the Philippines, many regions produce unique fermented foods that may contain potentially beneficial LAB. However, the extent of OMICs' application in studying these microorganisms remains unclear. This scoping review aims to determine the extent and availability of OMICs-based research investigating the probiotic or psychobiotic potential of LAB isolated from Philippine fermented foods. It also seeks to identify whether such studies are abundant or remain limited. Multiple databases were utilized to identify eligible studies. Studies were defined as peer-reviewed, English-language research articles (2000-2026) that applied OMICs approaches to characterize LAB isolated from Philippine fermented food sources. These studies also had accessible datasets and original analyses. Only five eligible studies were identified, comprising three publications from 2024 and two from 2025, with most consisting of genome announcements and only two full research articles. The reviewed studies showed limited taxonomic, food-source, and geographic coverage, representing only three LAB genera, three Philippine fermented foods, and samples originating exclusively from Central Luzon (Region III). OMICs-based studies on probiotic and psychobiotic LAB from Philippine fermented foods are markedly lacking. The identified studies were few and predominantly employed genomics, with only one study incorporating metabolomics. They are also limited to a single region and a narrow range of fermented foods. Expanding OMICs-driven research is essential to address these gaps, enable deeper characterization, and strengthen the scientific and cultural value of Philippine fermented foods.